Let’s talk vegetables. I know you’re extremely surprised since I never talk about vegetables.
Quick: what is the first word that comes to mind when you hear SALAD?
Boring? Unsatisfying? Diet food? Any of those ring a bell?
For me, the thought of a salad used to conjure up images of limp iceberg lettuce, shredded cheese, and croutons all doused in a creamy buttermilk ranch dressing. Basically, the typical starter salad at many chain restaurants.
Pre-vegetarian days, I didn’t think beyond the iceberg. I never even thought about the vast array of veggies that exist in the world. And because of this, I equated “salad” with “boring.” Of course, I also thought salad meant starving because let’s face it—iceberg isn’t going to fill you up.
Thankfully, I learned how to make super nutritious “salads” that are not only dense but crazy delicious. Now that’s a killer combo that I like to call: perfection.
These days, my salads are more aptly named veggie bowls as they are chock full of filling, fibrous, and colorful veggies. In fact, leafy greens don’t even play the starring role.
Boring is out. Colorful, filling, and flavorful are oh-so-in.
Here’s my formula for an amazing veggie bowl.
1. Combine warm and cold ingredients (e.g., roasted broccoli + cold carrots, warm sweet peas + chopped red cabbage).
2. Put everything (variety is key) into a large mixing bowl and chop into small pieces.
3. Add crunchy ingredients for texture (cabbage, carrots, sunflower seeds, or nuts are all great choices).
4. Beans, tempeh, or a chopped veggie burger always takes things up a notch. Plus, it makes for a more filling meal if that’s what you’re looking for.
5. Finally, choose a flavorful dressing (homemade is simple and clean). Preferably one that is chock full of healthy fats (which studies suggest may help with nutrient absorption).
This particular bowl was filled with:
- red cabbage
- steamed broccoli
- curry roasted sweet potatoes (prepped ahead)
- warm sweet peas
- matchstick carrots
- bean sprouts
All dressed up with a Tangy Tahini Miso Dressing.
- 2 t. chickpea miso
- 1 T. tahini
- juice of 1/2 a lemon
- sweet Spanish paprika
- water/almond milk to get a good consistency
Blend and pour.
This dressing is so good that I could (and quite possibly did) eat it with a spoon. The best part? It takes all of 2 minutes to blend and drench your veggies. You can’t beat that!
Have your views of a salad changed over the years?
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